It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature, or as leftovers.



Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate up to 24 hours, and bring to room temperature) before roasting.

  • Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in hot baking dish. Roast, rotating dish and basting once, until skin is golden and chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve.

  • Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons) into a measuring cup; add oil to come to 1/4 cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt; season with pepper.

  • Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets; broil about 8 inches from heat source until browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter, and top with chicken. Serve remaining dressing on the side.

Reviews (3)

34 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
This was delicious! Definitely trying again!
Rating: 4 stars
This was so delicious and great for a weeknight meal. The vinaigrette is to die for! I used asparagus as the prior reviewer did (no eggplant, didn't have any). Perfection. On a side note, I have seen this recipe in other places and they have advised salting the chicken early and letting it sit in the fridge for 1 - 3 days. This seems like something that would add to the finished product if you have time.
Rating: Unrated
My husband was off today and made this for dinner! It was delicious, if you are a bread lover you will love this. The pan-sauce drizzled bread is amazing. When I walked in the door I knew I was in for a treat! He used asparagus and eggplant for the vegetables. And he forgot to add the Swiss chard, but we didn't miss it. We will make this again for company.